Stuffed Peppers with Rice (Vegetarian)

Ingredients

For the Peppers

• 8–10 sweet red or green peppers
• 2 cups medium-grain rice, rinsed
• 1 large onion, finely chopped
• 3 garlic cloves, minced
• ¼ cup olive oil
• 2 tbsp tomato paste
• 2 medium tomatoes, grated
• ½ cup chopped fresh parsley
• ¼ cup chopped fresh dill (optional)
• 1 tsp paprika
• 1 tsp ground cumin
• ½ tsp black pepper
• 1 tsp dried mint
• 1½ tsp salt
• 2½ cups hot water

For the Tomato Sauce

• 2 tbsp tomato paste
• 2 cups hot water
• 2 tbsp olive oil
• 1 tsp paprika
• Salt and black pepper to taste

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Instructions

Step 1: Prepare the Filling

1. Heat the olive oil in a large skillet over medium heat.
2. Sauté the onion until soft, then add the garlic and cook for 1 minute.
3. Stir in the tomato paste and grated tomatoes.
4. Add the rice, parsley, dill, paprika, cumin, dried mint, salt, and black pepper.
5. Pour in the hot water and cook for 5–7 minutes until the rice absorbs most of the liquid. Let the filling cool slightly.

Step 2: Stuff the Peppers

1. Cut off the tops of the peppers and remove the seeds.
2. Fill each pepper about three-quarters full to allow room for the rice to expand.
3. Arrange the stuffed peppers upright in a baking dish or pot.

Step 3: Prepare the Sauce

1. Mix the tomato paste, hot water, olive oil, paprika, salt, and black pepper.
2. Pour the sauce around the peppers until it reaches halfway up their sides.

Step 4: Bake

1. Cover the dish with foil or a lid.
2. Bake in a preheated oven at 190°C (375°F) for 50–60 minutes.
3. Remove the foil during the last 10–15 minutes to allow the peppers to lightly brown.

Step 5: Serve

Serve warm with plain yogurt, fresh bread, or a simple salad.

Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 6